Chefs Get Fired Up About Dishes Coated in Ash - WSJ.com
Jon Staenberg stashed this in malbec
Stashed in: Good Eats!
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It's funny because I used to accidentally get the ash effect when I was bad at grilling.
But I suppose there's a real technique to getting the right flavor:
The ash's fresh-from-the-fire flavor, said Mr. McClelland, in the midst of a recent morning burn, "awakens that primal, caveman part of your brain."
Sounds like it would be good paired with the right beer, too.